Nonfood sensory studies: Methods and practices

Abstract This chapter presents the elements necessary to conduct sensory analysis as described in the food industry. It aims to show adaptations that may be implemented in the various nonfood sectors to meet the objective of describing, quantifying, and analyzing the consumer drivers during users’ experiences. It proposes to pave the way for the descriptions of each nonfood domain, which have been the subject of this book, by outlining the basic elements of sensory analysis: the human context and use of products, the senses, the panels, the steps, and the collection of data and their analysis. It enables us to understand a product in its holistic complexity as well as in its particularities. It also valuably informs about product quality control and product evolution over time. Sensory analysis today integrates the evaluation of emotions that reveal the desire to use and reuse the product. Sensory analysis provides instructive insight into helping R&D and Marketing guide product design and commercialization.